Moro Orange Fruit Sherbet

1 cup Moro orange juice (4 to 5 oranges)
1/3 cup seedless raspberry preserves or jam
1 envelope unflavored gelatine
2 Moro oranges, peeled, segmented, seeded
1 cup frozen raspberries (no sugar added), partially thawed, or fresh berries

In medium saucepan, combine orange juice and preserves. Sprinkle gelatine overjuice mixture; let stand a few minutes to soften gelatine. Cook over low heat; stir to dissolve gelatine. Do not boil. Cool. In food processor, puree orange segments and berries. Add cooled orange juice mixture; process just until blended.
Pour into shallow (8x8-inch) baking pan; freeze until firm.
Makes 4 to 5 servings (about 2-1/3 cups).

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